Raw cracker recipe - Buttery walnut zucchini crackers

These buttery raw walnut zucchini crackers are the raw food alternative to Ritz crackers. Well, perhaps they don't taste exactly like raw Ritz crackers, but they sure are savory, buttery and they melt in your mouth. Walnuts and zucchini are the main ingredients. A dehydrator is required.

Recipe Directions

1. Place walnuts in a food processor. Process them until they are in very small uniform pieces (Mindi suggests that they should resemble cous cous.). Transfer the ground walnuts to a bowl.

2. Place chopped zucchini in a food processor. Process the zucchini until it's in very small pieces. Add the processed zucchini into the bowl that already has the walnuts in it.

3. Add ground flax, hemp seeds and salt to the bowl.

4. Stir well until fully mixed. Add enough water to make spreadable dough ( 1/2 to 1 cup)

5. Spread the batter onto two dehydrator trays.

6. Dehydrate at 115 degrees for the first hour, then lower to 105 degrees for the remaining time. Once they start to stay together very nicely (after a couple of hours in the dehydrator), remove them from the dehydrator. Take a knife and "cut" where you want your cracker lines to be. Once they're done (I dehydrate these for approximately 12 hours in total, because I eat them so fast that I like to leave a tiny bit of moisture still in them. You may need to leave them in longer depending on your batter and the moisture in the air), you'll be able to simply snap them along the lines that you made in the dough.

7. You'll know that they're done when they look and taste like delicious crackers and snap easily. If they're still kind of wet or doughy, they are not done.

8. Serve with thinly sliced tomatoes, avocado, sprouts, etc. They're crackers, so do whatever you like with them! Store them in a tightly sealed container.

The Rawtarian's Thoughts

These buttery raw walnut zucchini crackers are to die for. Warning: Once you make these crackers you'll never be able to go back to normal raw crackers. Consider yourself warned.

These crackers have been described as the raw food alternative to the "Ritz Cracker." Well, perhaps they don't taste exactly like raw Ritz Crackers, but they sure are savory, buttery and they melt in your mouth. Pure raw cracker bliss!

Sarah_BandB's Review

Raw cracker recipe - Buttery walnut zucchini crackers

5

5 out of 5

Made these last night - they are lovely! They are quite crumbly - I turned them onto the mesh after a few hours so perhaps I over-dried them. I sprinkled some with hot chilli pepper which is lovely - and I also topped a few with nutritional yeast. Next time I might mix the yeast in with the mix for a more cheesy cracker. Definitely a recipe to make again and again.

In short, I do offer printable PDFs as one of the many benefits of becoming a member of "The Rawtarian's Kitchen" (www.therawtarian.com/trk - you can purchase a membership here) BUT if that is not in the budget and not something that appeals to you, I completely understand… in that case you can copy the text into word and paste from there. A little more time consuming but it definitely works

Also, if you have a smartphone some people enjoy my "recipe" app - it costs a few dollars, but it's very handy in the kitchen if you have a smartphone or iPad

I don't want to rate. I just want to ask a question because I am interested in making these, but I am confused about prior comments I read. Is it okay to substitute the hemp seeds for chia seeds? Or are you saying to use cashews as a substitute for the hemp seeds?

To be honest, I don't recommend substituting the hempseeds for anything. You need hempseeds for this recipe. (I recognize I said yes below, but I don't think it would turn out well so I am revising my statement.)

Hello all! I'm trying this recipe for the first time next week, and I must say I'm apprehensive. I bought my dehydrator earlier this summer and I'm 0 for 3 for cracker recipes. They end up either too thick, or never crisp up, or get soggy after a few days... Yuck. I live in Idaho, notery humid, average is about 15-25%. Thoughts or tips?

Also I am getting away from some serious junk food habits, and I notice this recipe doesn't call for hardly any seasoning. I'm gonna need a little kick here to keep me away from the Doritos!! Can I add something to make them a bit savory? I have nutritional yeast and liquid aminos, and a bunch of Indian spices. Any tips on this would be so awesome!

I too would like to change any food related comments that says I would die for! to I would live for! I am not willing to die for any food -especially where it comes to raw food. It makes us want to live. LOL

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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